Marks Homemade Nutted and Seeded Wheat Bread.

Homemade Nutted and Seeded Wheat BreadMarks Homemade Nutted and Seeded Wheat Bread.  

Nothing smells or tastes better than homemade baked bread! This recipe is a healthy choice for diabetic bread lovers.


1 cup warm water
1 packet fast rising active yeast
1 tbsps. light brown sugar
2 cups whole wheat flour
1 tsp. sea salt
1 cup Better for Bread flour
1 tbsps. Smart Balance Light spread or unsalted butter.
1/2 cup assorted nuts (walnuts, cashews and pecan for example), crushed finely.
flax seeds (to top the loaf)
1 egg white

Serving Size: 1 Slice


In the bowl of your stand mixer combine the cup of warm water, yeast and tbsps. of light brown sugar by mixing with a whisk.  Cover with a clean towel and let proof for 15 minutes. The proof mixture should foam. If it doesn’t discard and mix again.

Once proofed, using a flour sifter, sift the whole wheat flour into the bowl.
Sift the Better for Bread flour in the same manner.
Add the sea salt
Melt the tbsps. of Smart Balance and add it to the flour.
Add the crushed nuts and place the bowl into the stand mixer.
Using the bread hook attachment, mix on low until well combined. The consistency when done should be slightly sticky. You may need to a bit of flour or water to achieve this.

Turn the dough out onto a lightly floured surface.  (DO NOT knead the dough at this point!)
Cover the dough with a towel and let rest for 30 minutes.
While the dough is resting, wash the stand mixer bowl and coat it with not stick cooking spray or olive oil.

Lightly knead the dough and form into a ball. Place the ball into the bowl and cover with the towel.
Place the bowl in a warm place and let rise for 60 minutes. (Until about doubled in size)

Return the dough to the floured surface and knead. Shape into a loaf.
Spray your bread pan with the nonstick spray or olive oil and place the loaf into it.
Cover the loaf and let rise for another 60 minutes.

Preheat the oven to 350 degrees F.

Score the top of the loaf with a sharp knife

Mix the egg white with a small amount of water and lightly brush the top of the loaf.
Cover the top of the loaf with flax seeds.

Bake on center rack for 35 minutes
Remove and let cool on a bread rack.

Slice, serve and enjoy!